Best 3 Cantaloupe Spinach Salad Recipes
Welcome to the ultimate guide for creating a refreshing and vibrant cantaloupe spinach salad. This salad combines the sweetness of cantaloupe with the earthy flavor of spinach for a delightful blend of flavors. Whether you're looking for a light lunch, a refreshing side dish, or a healthy snack, this salad is the perfect choice. With its colorful ingredients and nutritious value, it's sure to be a hit at your next gathering.
Let's cook with our recipes!
SPINACH CANTALOUPE SALAD WITH MINT
Spinach salad with cantaloupe, avocado, red peppers, and mint. Truly a refreshing summer delight! Serve with crusty French bread and a lovely buttery chardonnay.
Provided by SPEARSON35
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
- Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 23.7 g, Fat 31.7 g, Fiber 7.7 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 67.2 mg, Sugar 13.6 g
CANTALOUPE SPINACH SALAD
Make and share this Cantaloupe Spinach Salad recipe from Food.com.
Provided by Dancer
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut cantaloupe into 24 slices.
- Arrange cantaloupe around the plate with the ends touching.
- Separate the spinach on the plates.
- Sprinkle with the nuts.
- Serve with raspberry vinaigrette.
CANTALOUPE AND SPINACH SALAD
Number Of Ingredients 7
Steps:
- Cook bacon until crisp. Saute cashews until brown; set aside. Hand wash the spinach, tear into large bite-sized pieces and dry completely.
- Cut the cantaloupe in half and remove the seeds. Cut each half into 6 equal parts. Trim off the rind.
- Make sweet and sour dressing by placing the vinegar, honey and oil into a blender. Blend well.
- Place two cantaloupe slices tip to tip around the outer edge of a salad plate and fill the center with a mound of spinach. Crumble bacon over the top, garnish with cashews and spoon the dressing of the salad.
Tips:
- Choose ripe cantaloupe: A ripe cantaloupe will have a deep orange color and a sweet, fragrant smell. Avoid cantaloupes that are green or have bruises or soft spots.
- Use fresh spinach: Fresh spinach is essential for this salad. Avoid using wilted or yellowed spinach.
- Toast the pecans: Toasting the pecans will enhance their flavor and add a nutty crunch to the salad.
- Use a quality balsamic vinegar: A good balsamic vinegar will have a rich, complex flavor. Avoid using a cheap balsamic vinegar, as it will not taste as good.
- Serve the salad immediately: This salad is best served immediately after it is made. The cantaloupe and spinach will wilt if the salad sits for too long.
Conclusion:
This Cantaloupe Spinach Salad is a refreshing and flavorful salad that is perfect for a summer meal. The sweet cantaloupe, fresh spinach, crunchy pecans, and tangy balsamic vinegar dressing come together to create a delicious and healthy salad that is sure to please everyone at your table. So next time you're looking for a light and tasty salad, give this Cantaloupe Spinach Salad a try. You won't be disappointed!
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